Appetising Herbed Chicken
|Chicken||700 Gram, cleaned and jointed|
|Potatoes||2 Large, sliced|
|Cooking oil||3 Tablespoon|
|Green chilies||2 , deseeded and chopped|
|Garlic||5 Clove (25 gm)|
|Ginger||1 1⁄2 Inch, ground|
|Fresh coriander||3 Tablespoon|
|Tomato sauce||2 Tablespoon|
|Basil leaves||5 (Or Tulsi)|
Heat the oil.
Don't overheat it.
Drop the chillies and curry leaves into it.
After a few seconds, add the ginger and garlic.
Saute for a few minutes, stirring almost continuously.
Add the onions and fry golden brown.
Puree the tomatoes with the coriander and add to the pan along with the tomato sauce, basil, oregano, salt and pepper.
Fry till the fat separates.
Add the chicken, potatoes, and peas.
Add enough water to make a gravy of a thin consistency.
Cover and cook till all the vegetables and chicken are tender, and the curry has thickened to the consistency you desire.